Katsu curry

Name: Katsu curry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Indian, Asian
Ingredients: 4 tbsp rapeseed oil or vegetable oil; 2 x 200g pouches cooked rice (we used brown basmati); ½ large cucumber, peeled into ribbons; handful mint leaves or coriander leaves, or both; lime wedges, to serve; 1 tbsp rapeseed oil or vegetable oil; 2 onions, chopped; 2 large carrots, chopped, plus 1 peeled into ribbons; 2 garlic cloves, crushed; thumb-sized piece ginger, peeled and grated or finely chopped; 1 tbsp curry powder, mild or medium depending on your spice tolerance; ½ tsp ground turmeric; 400ml can coconut milk; 2 tsp maple syrup (or use honey if not cooking for vegans); 1 tbsp cornflour; 8 chicken mini fillets, or a 280-300g block firm tofu, or half and half; 200g breadcrumbs (gluten-free if necessary)

Instructions

Prep:25minCook:40min

Make our easy katsu curry with options to adapt the recipe for vegetarian, vegan and gluten-free diets. You'll need chicken or tofu depending on your preference

Updated at: Fri, 15 May 2026 15:08:46 GMT